Monday, October 12, 2009

Lay Back, Relax, and Kebab

Chicken Kebabs

So you're going on vacation with friends out of town for the weekend. You plan to cook there. Nothing complicated but great tasting food would be nice. Maybe something that goes really well with beer, would fill the room with appetizing aroma and mouthwatering sizzle while it's cooking, and would inspire praises from your friends after the first bite.

My answer? Kebabs!

You can have everything pre-marinated the night before. Stuff the marinated meat in the freezer so that when you leave the next day, it'll be nicely thawed and ready to hit the grill when you get to your destination. Lovely with garlic cream sauce (Thanks, RJ, for the recipe!) or, if you want to be extra healthy, yogurt garlic sauce (classic!).

Chicken Kebabs
with grilled tomato and onion


1 kilo chicken breast fillets cut in strips (if you prefer, you can also use tenderloin, cut in 1 inch cubes)
1/2 c. olive oil
1 1/2 tsp. cumin
2 tsp. ground black pepper
2 tbsp. rock salt
4 tsp. lime juice
1 small red bell pepper, minced
1 big red onion, minced
1/2 head of garlic, minced

whole tomatoes
whole onions


Prepare the marinade by combining last 8 ingredients in a large bowl. Add in the chicken and make sure to coat well with marinade. Press down plastic wrap on the chicken to make sure even the top is covered with marinade. Keep overnight in the refrigerator.

Grill marinated chicken over a stove top cast iron grill until well done. (If you're using tenderloin, grill to desired doneness.)

Grill tomatoes until tender, and onions until translucent.

Serve with pita bread or rice and garlic cream sauce (recipe below) or yogurt garlic sauce (recipe here).

Serves 8

Garlic Cream Sauce

Garlic Cream Sauce


1 brick all-purpose cream
1/2 head of garlic, minced
juice of 1/2 of a lemon
salt and pepper to taste


Combine all ingredients and mix well. Let stand for at least 10 minutes before serving to let the flavor of the garlic infuse well into the cream.

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